Spiced carrot & lentil soup
1
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
This recipe is from the One Pot cookbook. Packed with protein-rich lentils, it’s warming, hearty and quick to prepare
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Carrots, raw
300 g
Garam Masala
1 tablespoon(s), level
Chilli Powder
¼ teaspoon(s), level
Turmeric
¼ teaspoon(s)
Split Red Lentils, dry
75 g
Tinned Tomatoes
400 g
Vegetable stock cube
2 cube(s)
Green or Brown Lentils, cooked
1 can(s), large, drained
0% fat natural Greek yogurt
6 tablespoon(s)
Coriander, fresh
3 tablespoon(s)
Instructions
1
Heat a large, lidded pan over a medium heat, mist with cooking spray and fry the onion for 3 minutes.
2
Add the carrots and spices and cook for 1 minute, then tip in the red lentils, tomatoes and stock. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until softened.
3
Remove from the hob and blend the soup until smooth using a hand-held blender or liquidiser. Add the green lentils and return to the heat for 2 minutes until heated through.
4
Serve the soup topped with a spoonful of the Greek yogurt and a scattering of coriander.
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